Vanillekipferl are authentic Austrian crescent-shaped butter cookies studded with finely ground walnuts and dusted with vanilla sugar while hot from the oven. They're a traditional treat requiring just five ingredients and minimal technique.
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Add sugar, butter, walnuts, and flour to a bowl and knead by hand until you get a smooth dough.
Shape into a log, wrap in cling film, and refrigerate for 30 minutes.
Divide the dough into small portions, then shape each first, into a strand with a tapered end, and then, into a crescent.
Arrange on a parchment-lined baking tray and bake in a 180°C oven for 10 minutes.
When done, take out of the oven and out of the baking tray, and while still hot, dust with vanilla sugar.
Store in an airtight container at room temperature for up to one week. They soften slightly over time; re-crisp in a 150°C oven for 3–5 minutes if needed.
Vanillekipferl are the traditional Austrian version, always made with ground walnuts and dusted with vanilla sugar while hot. They're firmer than most crescent cookies and require hand-kneading rather than a mixer.
Yes, pulse walnuts in a food processor until finely ground, but avoid over-processing or they'll release too much oil. Stop when the texture resembles fine breadcrumbs.
The heat from the warm cookies helps the vanilla sugar adhere and allows it to partially dissolve, creating a fragrant coating. If dusted when cool, it will slide off.
Roll each portion into a thin strand with one tapered end, then curve gently into a crescent shape. They'll look more authentic slightly curved rather than tightly coiled.
Store in an airtight container for up to one week at room temperature. They become slightly softer over time but remain edible; refresh briefly in a 150°C oven if desired.
